Where to buy 
Ingredients for 4 servings:
- 25 g dried porcini mushrooms
- 4 cm fresh turmeric root
- 1/2 cups risotto rice – unwashed
- 5 shallots- peeled
- 100 g butter
- 1 spoon olive oil
- Salt
- White pepper
- A bunch parsley- washed and chopped
Method:
Peel and chop the turmeric root.
Boil the chopped turmeric together with the mushrooms in 600ml water.
Strain the turmeric and the mushrooms and keep the hot water.
Chop the shallots into small dice, heat 50g of butter and the olive oil inside a wide pan over a high flame and fry the shallots while stirring. Add salt amd pepper.
Add the rice and stir for 1 minute. Lower the flame , add the porcini water gradually into the rice while stirring for 15 minutes until the rice softens.
Stir the porcini and turmeric gently into the rice. Continue cooking the rice until it is ready.
Add the rest of the butter and the parsley. Stir them in and serve immediately
